250 grams plain flour, sifted
170 grams unsalted butter (cubed)
1 large egg yolk, mixed with 4 tablespoons of chilled water
pinch of salt
1 bunch of spring onions (cut into 2 cm lengths)
1 bunch of curly kale (4-5 leaves) stalks removed, roughly chopped
150 grams chorizo, roughly chopped
4 large eggs
250 grams crème fraiche
125 grams feta cheese
1 punnet each of red and yellow cherry tomatoes (cut in half)
30 cm loose bottom tart tin
Place the flour, salt and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg and water mixture and pulse until the dough starts to come together.
Tip onto a lightly floured bench and gently bring together. Wrap in plastic film and chill for 30 minutes until firm.
Preheat oven to 190 C.
Roll out on a lightly floured bench and line the tart tin. Refrigerate for 30 minutes until firm. Bake blind for 20 minutes, remove from the oven and cool slightly before adding the filling.
Heat olive oil and a knob of butter in a sauté pan and cook the spring onions for 5 minutes then add the chopped kale. Cook until the kale is wilted, season, and set aside to cool. In the same pan cook the chopped chorizo over a gentle heat for 10 minutes or until crisp, drain off excess oil and set aside to cool.
Whisk together the eggs and crème fraiche, crumble in the feta, season and set aside.
Combine the kale, spring onions and chorizo, and spread evenly over the pastry. Pour over the egg, crème fraiche and feta mixture, making sure it fills all the gaps and goes right to the edges. Top with the cherry tomatoes cut side down.
Place into oven and bake for 25-30 minutes or until pastry is golden and the tops of the tomatoes are slightly charred. Cool for 30 minutes before serving. Serves 6